Physicians Committee for Responsible Medicine (PCRM)

 

Food for Life
Donate
Recipes
Share This

FaceBook_icon_16

icon_Twitter_16.png

icon_email2_16.png

fflbanner_btm_right1.png
Recipe of the Week

September 27, 2016

Printer Friendly

ROTW-Doc

Research has shown that whole-grain products, including cereals, oats, rye, and nonwhite breads, were associated with lower mortality rates and may play an important role in disease prevention.

dots-green.png

Kickstart

Enjoy this recipe? Try more by joining our 21-Day Kickstart Program here!

dots-green.png

Mixed Veggies

September is Ovarian Cancer Awareness Month. A study published in the Journal of the American Dietetic Association found that yellow and cruciferous vegetables contributed to cancer survival.

Balsamic Zucchini Sandwich

Balsamic Zucchini Sandwich

This easy and quick to prepare sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread.

Makes 2 servings

Ingredients

2 zucchini, cut lengthwise into 1/2-inch-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup white kidney beans (cannellini beans), rinsed
1 large roasted red pepper
2 whole wheat sandwich rolls (or mini baguettes or bolillo rolls)
6 to 8 fresh basil leaves
1/2 teaspoon freshly cracked black pepper 

Directions

Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan). Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat. Puree the white beans and roasted red pepper. Toast the buns. Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.

Make It Simple: Instead of making the roasted red pepper and white bean spread, try a roasted red pepper hummus. 

The Gourmet Touch: Instead of sautéing the zucchini, grill them with balsamic vinegar over mesquite wood.

Per serving:
Calories: 380; Protein: 19 g; Carbohydrates: 76 g; Sugar: 11 g; Total Fat: 2 g; Calories from Fat: 5%; Fiber: 14 g; Sodium: 465 mg

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

CONNECT >>  Be a fan on Facebook. icon_twitter_kick_gr_85  icon_youtube_kick_85   


If you are having problems viewing this message, click here to view it in your browser.

 

Change your e-mail preferences or unsubscribe here >>

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

]]